• Turkey and Artichoke Linguini

    Nutrition Facts

    Serving Size ½ of recipe
    Calories 245
    Total Fat 11.5 g
    Saturated Fat 1.5 g
    Sodium 197 mg
    Total Carbohydrate 5 g
    Dietary Fiber 1.5 g
    Protein 30 g

    Servings and Times

    Servings 2

    Ingredients and Preparation

    Ingredients Measures
    Whole wheat linguini 4 ounces
    Frozen artichoke hearts ½ (9-ounce) package
    Olive oil 2 teaspoons
    Turkey breast tenderloin, cut into ¼-inch by 1-inch pieces ½ pound
    Garlic clove, minced 1
    All-purpose flour ½ tablespoon
    Evaporated skim milk 6 ounces
    Salt ¼ teaspoon
    Dried basil ¼ teaspoon
    Freshly ground pepper to taste
    Parmesan cheese, shredded ¼ cup
    1. Cook pasta according to package directions, omitting salt and oil. During last 5 minutes of cooking, add frozen artichokes. Drain and return to pot.
    2. Heat olive oil in a large nonstick skillet over medium-high heat. Add turkey and garlic; cook until turkey is lightly browned around the edges and no longer pink, about 3 minutes. Stir in flour and then add milk, salt, basil, and pepper. Cook until sauce thickens, about 5 minutes.
    3. Add turkey and sauce to pasta and toss until well-combined. Top with parmesan cheese and serve.

    Exchanges5 very lean meats; 1.5 fats

    Side Suggestions: Simple Spinach SaladStart with bagged, prewashed baby spinach and add toppings and dressing of your choice.

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